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Curing and smoking a fresh side of bacon is on my to do list for the next few weeks. I like to use a maple brown sugar cure and soak the fresh pork belly for 4 days. Once it comes out of the brine it needs to to sit and air dry for 30-45 minutes. Then it’s ready for the …

I know this isn’t about BBQ… but it’s about bacon. And I for one have a lot of respect, love and admiration for this particular cured meat. (and i’m guessing that you do to). I am always searching for intresting topics and websites… and I happen to come across this page. It’s pretty much everything bacon – and I love …

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About Malcom Reed & HowToBBQRight.com

Every week I share a new recipe on my HowToBBQRight YouTube Channel. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team.